Swiss Chard
Throw it in a pot with a few pigs feet and some chicken stock, stew it down, add a little vinegar and your good right? No! Well back home that is the perfect way to consume greens, whether it be chard, collards, khale, or mustard greens. Bring a case of beautiful rainbow chard into Per Se's kitchen and you can bet a little more attention will be given.Seeing as how the edible stem of the chard is obviously larger and more dense, it does require a little more time. So as opposed to stewing the whole plant down to mush, we remove the stems and cook them seperately. They can bee simply blanched and sauted or sous vide with a little champagne vinegar, vegetable stock, olive oil and salt. As far as the leaves go, there is nothing wrong with a good braise.
Chard stems are a great component for garnish, they bring great color and earthyness. Hell they even bring amazing health benefits.
MMM, chard. Sauted with salt and olive oil...delicious. I'll have to experiment more with the stems.
Posted by
James |
1:03 AM
It reminds me of Frasca's Sauteed Kale. For some reason Sauteed Kale with salt and pepper was delicious to me and I bet it's close with the chard. By the way, the colors are beautiful.
Posted by
GiuseppeWong |
10:34 PM